| Total: | 22 min |
| Prep: | 12 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/2 pounds small-medium okra pods
- 1 to 2 cups plain white cornmeal
- 1/3 to 1/2 cup solid vegetable shortening
- Salt, to taste
Instructions
- Place un-cut okra pods in a bowl of cold water. Place 1 to 2 cups plain white cornmeal (not self-rising) in a plastic bag. Drain and discard tip and stem end of okra pod. Slice into 1/4-inch slices directly into the cornmeal. Shake bag often to coat each piece well. Depending on the amount of okra you are preparing, start 1/3 to 1/2 cup shortening to melt in a heavy skillet over medium high heat. When all the okra is well coated with cornmeal, place in a sieve and shake gently to remove excess cornmeal.
- Test the pan for correct heat by placing 1 slice of okra in the hot shortening. If it sizzles, the pan is hot enough. Place the remaining okra into the skillet. Cover the skillet. Allow the okra to fry 3 to 5 minutes. Uncover and turn gently. Cover and continue to fry, checking and turning as needed until okra is quite brown and very crisp. Salt to taste. Place 2 or 3 crumpled paper towels in a serving bowl. Remove okra to towels and allow to drain well.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 308 |
| Total Fat | 15 g |
| Saturated Fat | 4 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 388 mg |
Reviews
Simple and delicious
Best okra ever and soooo easy!!!
This is the way I make fried okra. It’s the best.
This recipe IS how you make true Southern Fried Okra. I’ve never used white corn meal, and I’ve added other ingredients such as corn flour, salt, pepper, etc, but this is the one to use. Fry it until it starts turning a little black. If you’re going to batter it, just buy the frozen cr@p and stick it in the microwave.
My grandma lived in rural tennessee and this is the same recipe she used. Simple! The only difference is that she recommended okra peices that were no more than 3 or 4 inches so that they are tender and to pat the okra dry before shaking them in the bag. She also said to either use a cast iron skillet or a non-stick and use olive oil or left over bacon grease 🙂
I found this recipe very easy to make and the okra turned out perfectly. It was crisp and not at all slimy.
I’ve tried to fry okra by a lot of recipes. This one gives me what I’ve been working for. Don’t know if it’s the solid shortening, using a cover, seiving before putting into the fry pan,or all of the above, but this is good okra!